Best Live Shell Roasted Jumbo Day Boat Scallops Recipes

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GRILLED DAY BOAT SCALLOPS OVER ELDERBERRY WOOD WITH PEAS AND APPLES IN GRILLED RED PEPPER SAUCE



Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16

20 large scallops (2 pounds)
Olive oil, for brushing
Salt and pepper
2 large red peppers; roasted on the grill, peeled and seeded
1/4 onion, grilled
2 roasted garlic cloves
2 ounces butter
2 teaspoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced basil
Salt and pepper, to taste
2 pounds sugar snap peas, ends trimmed
2 McIntosh apples, cored and sliced 1/4-inch
1 teaspoon peanut oil
1 yellow pepper, roasted, peeled, seeded and julienned
Black sesame seeds, for garnish

Steps:

  • Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)
  • While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se

LIVE SHELL ROASTED JUMBO DAY BOAT SCALLOPS



Live Shell Roasted Jumbo Day Boat Scallops image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 15

4 live day boat scallops
2 tablespoons sake
4 tablespoon dashi stock
1 teaspoon soy sauce
1/2 teaspoon chili oil (Rai-yu preferred)
1/2 teaspoon yuzu (Japanese citrus, can substitute lime)
1/2 teaspoon sesame oil
1/2 cup grated daikon radish
1 teaspoon Ponzu (citrus vinegar)
1/4 cup Garlic Chips, recipe follows
1 scallion, julienned very thinly
2 egg whites
1 1/2 cups salt
1/4 cup sliced garlic
Vegetable oil

Steps:

  • Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
  • Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
  • Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
  • Mix the daikon with the ponzu and set aside.
  • Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.
  • Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate.

JUMBO BAKED DIVER SCALLOPS



Jumbo Baked Diver Scallops image

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer.

Provided by BecR2400

Categories     Christmas

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1 1/2 lbs jumbo deep sea scallops (diver's scallops)
1/2 cup fresh butter
1 garlic clove, minced
1 tablespoon white wine (optional)
3/4 cup fine plain breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley, finely chopped
1/2 teaspoon fresh lemon thyme, finely chopped
1 fresh lemon, quartered

Steps:

  • Preheat oven to 400 degrees F.
  • Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
  • Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
  • Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
  • In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
  • Squeeze the juice of one lemon quarter evenly over the scallops.
  • Bake at 400 degrees F for 18 to 20 minutes.
  • To Serve:.
  • Serve with additional fresh lemon wedges at the table.
  • A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.

LOBSTER RISOTTO WITH DAY BOAT SCALLOPS, SHIITAKE MUSHROOMS, PEAS, AND PEA TENDRILS



Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils image

Provided by Food Network

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 40

7 1/2 tablespoons olive oil, divided
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups plus 1/2 cup lobster stock, heated, recipe follows
Water, heated, as needed
Kosher salt and freshly ground black pepper
1 1/2 cup sliced shiitake mushrooms
6 ounces cooked lobster meat (tail, claw, and knuckle)
4 ounces Asiago cheese, grated
2 ounces cold butter, diced
12 jumbo scallops (as fresh as possible)
1 cup fresh peas
Pea tendrils
Lobster Oil, for garnish, recipe follows
8 medium lobster carcasses
2 tablespoons plus 1/4 cup olive oil
8 cloves garlic
3 medium onions, chopped
3 medium carrots, peeled and chopped
1 small fennel bulb, cored and chopped
1 (750-ml) bottle white wine
5 quarts water
3 celery stalks, chopped
1 (28-ounce) can diced plum tomatoes
2 tablespoons whole black peppercorns
1 teaspoon Spanish saffron threads
3/4 teaspoon dried red pepper flakes
2 bay leaves
4 sprigs fresh thyme
6 sprigs fresh tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 lobster carcasses
1/2 carrot
1/4 medium onion
1/2 celery stalk
1 teaspoon paprika
2 cups extra-virgin olive oil

Steps:

  • Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
  • Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
  • Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
  • Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
  • Preheat oven to 400 degrees F.
  • Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
  • In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
  • Preheat oven to 400 degrees F.
  • Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

CARAMELIZED DAY BOAT SCALLOPS WRAPPED IN BACON



Caramelized Day Boat Scallops Wrapped in Bacon image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 2

3 pounds (U-10 size) dry-pack scallops
30 strips bacon

Steps:

  • On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.

PAN SEARED DAY BOAT SCALLOPS OVER SPROUT SALAD WITH CRANBERRY HORSERADISH DIPPING SAUCE



Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

8 ounces cranberry sauce
1 tablespoon horseradish
2 tablespoons oil
8 ounces medium scallops
Salt and pepper
1 cup alpha sprouts
Snow pea shoots, for garnish

Steps:

  • In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
  • Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm.
  • Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately.

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